Creamy Vegetable Soup

I found this soup recipe in a 1949 garden magazine. It's a nice brothy soup with a hint of sweet flavor thanks to cloves and a touch of brandy. The original recipe calls for 2 cups of peeled chestnuts. Chestnuts are not readily available in my area so I replaced them with potatoes. However, if you can get your hands on some chestnuts and are so inclined, add 2 cups of peeled chestnuts along with the stock, parsley and seasoning. When I'm in a rush I buy frozen, pre-chopped vegetables. This is a real time saver that doesn't diminish the flavor of the soup.